Broccoli Rabe Pizza

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Easy home-made Broccoli Rabe Pizza, Super YUM!!

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Broccoli Rabe Pizza

My absolute favorite pizzeria in San Francisco has to be Pizzeria Delfina. And my absolutely favorite white pizza at Delfina is the broccoli rabe pizza. Try this wonderful recipe.

If you are adventurous in the kitchen, try making your own pizza sauce and pizza crust with some of these fabulous recipes!

  • Author: Sunset
  • Total Time: 120
  • Yield: 3 1x

Ingredients

Scale

Dough

  • 1 tsp. fresh yeast
  • 1½ tsp. extra-virgin olive oil
  • 1 lb., 14 oz. (about 6 cups) “00” pizza flour, preferably Caputo*, or all-purpose flour
  • 3 tbsp. kosher salt*

Toppings

  • 10 oz. fresh mozzarella packed in liquid
  • 1/3 cup liquid from mozzarella container
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup each heavy cream and buttermilk
  • 1/2 tsp. kosher salt, divided
  • 1 lb. broccoli rabe (about 1 large bunch)
  • 2 garlic cloves, well smashed
  • 4 tbsp. olive oil
  • About 1/4 tsp. red chile flakes
  • Freshly ground black pepper
  • 1/3 cup oil-cured black olives (soaked in water and drained if salty), pitted and torn in half
  • Extra-virgin olive oil for drizzling

Instructions

Make Dough

  1. Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed 5 minutes, or until yeast has completely dissolved. Add flour and mix another 8 minutes.
  2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
  3. Add salt and mix on low speed until incorporated and dissolved, 7 minutes.
  4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each into a tight ball. Place on a lightly floured tray.
  5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.

Toppings

  1. With flat side of a chef’s knife, mash a third of the mozzarella into a pulverized mass. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, shredded cheese, cream, and buttermilk. Season with 1/4 tsp. salt.
  2. Cut broccoli rabe into 1-in. sections, discarding tough lower stems.
  3. In a large frying pan over very low heat, cook garlic in oil, stirring often, until transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.
  4. Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tendercrisp, 5 to 7 minutes.

Make Pizza

  1. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
  2. Set 1 dough ball on a well-floured pizza peel or baking sheet and stretch into an 11- to 12-in. circle.
  3. Spread about 2/3 cup cheese mixture over dough. Top with 1/2 cup broccoli rabe, a pinch of chile flakes, and 2 tbsp. olives.
  4. Shove pizza onto stone. Bake 5 to 6 minutes, or until puffy and browned. Drizzle with oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).

Notes

  • Make ahead: Chill dough balls overnight or freeze up to 2 weeks (let come to room temperature before stretching).
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